Rag pasta with pumpkin, sage and tomatoes

METHOD

1. Heat 50g butter and oil in a large non-stick pan, add pumpkin and cook, stirring gently, until pumpkin is golden brown. Add garlic and thyme; cook, stirring, until fragrant. Season to taste with salt and pepper.
2. Meanwhile, tear the lasagne sheets into long pieces. Cook in a large pan of boiling well-salted water until just tender. Drain, reserving 2 tablespoons of the cooking liquid.
3. Toss pumpkin mixture gently through pasta with tomatoes and reserved cooking liquid.
4. Melt remaining 10g butter in the pan and quickly fry sage leaves. Add cheese and sage to pasta mixture. Sprinkle with extra parmesan cheese flakes, if desired.